In a non-reactive dish large enough to hold the fish in a single layer, combine the pineapple juice and lemon juice. Add swordfish, cover and refrigerate at least 15 minutes, but no longer than 30 minutes.

Remove fish from marinade. Reserve marinade and add the reserved teaspoon of spice mixture. Rub the rest of the spice mixture generously on all sides of the fish.

Oil the grill grate where you will place the fish. Grill fish 2-3 minutes per side. It should have a firm feeling but not flake. Remove from heat and let rest for 3 to 4 minutes.

Meanwhile, in a saute pan over medium-high heat, simmer the reserved marinade until reduced by half. Reduce heat to low and swirl in butter until melted and combined. Season with salt and pepper to taste.

-For the garlic snap peas:

2 teaspoons sesame oil

3 cups sugar snap peas

2 garlic cloves, chopped

1 teaspoon fresh ginger, minced

2 teaspoons lemon juice

Salt and pepper, to taste

Heat sesame oil in a large skillet over medium. Add peas; cook and stir for 2 to 4 minutes. Add garlic, ginger, lemon juice, salt and pepper and cook for 30 seconds. Remove from heat and serve immediately with the swordfish, with the sauce spooned on top of the fillets.